French Fries (chips)

FRENCH FRIES (CHIPS)

What you’ll need to make the perfect crisp chip:

• chef’s knife
• chopping board
• colander
• medium saucepan
• tray
• deep fryer (or deep pot for frying)
• mesh ladle (or draining scoop)
• paper towel

Ingredients:

• 500g potatoes, peeled (we recommend Dutch cream or King Edward)
• vegetable oil, for deep frying
• sea salt flakes, to season (optional)

Method:

1. Cut potatoes into 2cm-thick slices. Cut each slice into 2cm-thick chips. Place potato in a large colander. Rinse under cold running water for 2 minutes to remove excess starch.
2. Place potato pieces into a deep saucepan. Cover with cold water and bring up to the boil over high heat. Reduce heat to low. Simmer, uncovered, for 10 minutes or until just tender. Drain.
3. Transfer chips to a tray. Refrigerate for 2 hours or until cold and dry.
4. Heat the vegetable oil in a deep-fryer (or deep saucepan on high heat) to 130°C. Add potato, in batches, and cook for 5 minutes or until potato looks dry, but not coloured. Drain on paper towel. Cool slightly and then refrigerate again for 2 hours or until cold.
5. Reheat the same vegetable oil in the deep fryer to 180°C. Add the potato again, in batches, and cook for 8 minutes, turning occasionally or until golden. Drain on paper towel.
6. Sprinkle with sea salt.